Best places to eat and drink in Japan: readers travel tips

It might not be hard to find great sushi in Tokyo, or a gem of a saki bar, but where would you go for the best okonomiyaki pancakes, takoyaki octopus balls, gold ice-cream or udon noodles?

Winning tip: Takoyaki, Nishiki Market, Kyoto

Ive eaten the most rarefied meals of my life in Japan, but its hard to beat the charms of a 2 portion of takoyaki fluffy balls of eggy batter studded with boiled octopus, ginger and spring onion in a polystyrene tray. These are anointed with takoyaki sauce (Japans answer to HP) and mayonnaise, then sprinkled with dried pink bonito (skipjack tuna) flakes, which writhe in the heat emanating from the molten core. You spear each ball with a notched cocktail stick and nibble while trying to avoid singing your lips. Its like eating mouthfuls of octopus-flavoured cloud. Osaka invented them, but you can find them pretty much everywhere in Japan. Among the best are the ones served in Kyotos Nishiki Market, where you buy a ticket from a vending machine before placing your order with the cook juggling the golden balls.MoragR

Bar Track, Ebisu, Tokyo

Ebisu is known for its izakayas (informal bar and eating joints) and as a cool spot away from the crowds of Shinjuku and Shibuya. A simple sign saying Bar on a nondescript building leads to a warm and hushed interior. Theres a huge selection of rare Japanese and Scotch whiskies and US bourbons. The bartenders play old jazz and blues records from a collection of thousands through vintage wooden speakers. There are simple bar snacks to keep you going banana chips, wasabi peas and rice crackers.

Noodles at Gamou-Udon, Shikoku island

For the true udon experience, go to Kagawa prefecture on Shikoku island. The signature foods here are soup and the al dente udon noodles. Gamou-Udon sits in the middle of farmland, dedicated to serving mainly udon and soba (thin buckwheat noodles) available only during its season from Nov-Apr. The menu is simple: small, medium or large noodles and you can add your own toppings (selection of tempura, fried bean curd and poached egg). I recommend to stay within three toppings to actually enjoy the noodles. This small hut that seats about 15 people gets very busy. People come, slurp the noodles and leave. Locals as well as Japanese tourists queue up during lunch hour. If you go too late, they will run out for the day so go early. It doesnt do dinner. Best udon Ive ever had (Im Japanese).762-0023 Kagawa-ken, Sakaide-shiAlvin K Shimoju

Somen noodles, Shodoshima island

The small island of Shodoshima off Okoyama often gets overlooked by visitors to the Seto inland sea who favour its nearby arty, even smaller, neighbour Naoshima. Shodoshima, however, is a food paradise, from roadsides lined with olive groves, to the smell of sesame oil wafting through the air; food is central to life here. Highlights for visitors include Yamaroku, a small family soy sauce producer who estimates the age of its business through the ancient barrels its soy sauce ferments in. It is free to visit and you can climb up and look into the dark vats as well as sample a delightful spectrum of soy sauce products. Around the corner you will also find Nakabuan, a local somen noodle-maker where you can watch the thin wheat-flour noodles being hand-rolled, while eating the one dish on the menu, a bowl of fresh somen with dipping sauce.ID5040053

Street food has been mainstream in Japan for a while now, with variations on savoury pancakes in the 20 or so eateries in Hiroshimas Okonomiyaki building a classic example. Combining whatever ingredients you want fried up with fish stock and cabbage pancake mix is an unpretentious meal, eaten off up-turned beer crates while sat around the hot plate. The snack is highly visual, with a pizza-size lattice of mayonnaise and tangy sauce mingling with oscillating tuna flakes sizzling away. Yours for 7. Tayls79